liing's atilt astlt REstaurant
Presents

Brunch With Dimitri

Dimitri Lolls formally
Executive Chef at the
Kingsley Inn, now
Managing Director at
King's Court Castle
Restaurant.

4,44.
undap, Xironch feud
woo a.m. to 3:oo p.m.

$14.95
Children 12 & under

$7.95

Children under one are free

Located just 3 miles off
1-75, Exit #83, North,
Joslyn Rd., in beautiful
Lake Orion, Michigan.

BONE•YAP BARB

OPEN 7 DAYS –11 a.m. to 12 Mid.

THE D E TRO IT J E WI SH N E WS

r

00

BBQ RIBS • WHOLE

SLAB
FOR 2
$2 OFF
• 1 Coupon Per Order

• Dine In or Cany-Out
L • Expires 10-31-96
JN

1

RACE
FOR
RIBS

r BBQ OR BROASTED

CHICKEN
FOR 2
$2 OFF
• 1 Coupon Per Order

• Dine In or Carry-Out
L • Expires 10-31-96
JN

WE SERVE

FRESH WHITEFISH $ 695

INCLUDES: POTATO, SALAD OR COLE SLAW AND BREAD

31006 ORCHARD LAKE RD. AT 14 • Farm. Hills • 851-7000

A Partner With A Flair
For Great American Cooking

he may be Matt Prentice's
A BARRISTER'S viewpoint restaurant — those being good
managing partner at Amer- on the restaurant scene ... by at- quality, well-prepared food and
outstanding service.
ica on Woodward, between torney Mort Eskin:
"My most recent adventure
13 and 14 Mile in Royal Oak,
"Recently, I had the oppor-
but Elizabeth Sollish is highly tunity of eating at two com- was at a high-priced restaurant
noted as quite a chef in her own paratively new eating es- that specializes in steaks. It was
extremely crowded and the food
right.
tablishments.
She was at the excellent Le
"One was very well managed and service were both mediocre.
"In my opinion, it should not
Francais in Wheeling, Ill., out- with good quality food and the
side of Chicago, and the Windy other, in my opinion, was gross- have been crowded and the prices
City's great Charlie Trotter's be- ly overrated, both in the quality charged should have been con-
siderably lower for the
fore being corralled by Matt and of its food and service.
quality and service it
returning home to make her
"It seems to me that
offered.
mark on the local restaurant many restaurants have
"I always ask myself
scene.
received notoriety be-
why we, as customers,
Elizabeth and Chef de Cuisine cause of their ambiance,
don't object more and
Chili Rees create a wide range of pricing and promotion,
express our feelings
American favorites ... Menu sig- but are not reflective of a
when we don't receive
natures include veal with wild fine dining establish-
the food and service
mushroom ragout, filbert crust- ment.
that we're being
ed turkey with cranberry coulis
"We tend to treat high- DANNY RASKIN
LO CAL
charged for.
and mustard sauce and herb-gar- priced restaurants as be-
COLU MNIST
"The food that was
lic crusted whitefish.
ing synonymous with
served to us at this par-
It's interesting to note, too, good food and good ser-
ticular restaurant had no taste
that no foreign foods are used at vice.
America, which has kept to its
"In my experience over the and it was obvious to me that
theme of being just that all the years as an owner, site-seeker for there was very little effort put
way.
others, contractual participant, into the preparation.
"A steak at this place is seem-
One of the best deals around etc., I found that this is not nec-
ingly put in a broiler
is the Monday night
with little care and ten-
"Chefs Prix Fixe Re-
derness added.
gional Dinner" at
"To say the least, we
America ... a three- or
had quite a disappoint-
four-course dinner
ing experience at this
stemming from a spe-
restaurant, which was
cific region of the Unit-
touted as being one of
ed States ... like
the fine steak restau-
California Vegetarian,
rants in the country.
Pacific Northwest or
"To me, a restaurant
Coastal Maine ... $25
like this is a big joke and
per person.
indicates the lacking of
It's America all the
customers in generally
way ... with fresh fish
expecting high-
and seafood selections,
priced restaurants to
prime Angus steaks,
adhere to the highest
homey favorites like
standards of quality,
meatloaf, chicken pot
food preparation and
pie, etc.
service.
And Southfield-
"We as customers
raised (since 6 years
should become more dis-
old) Elizabeth Sollish
criminating in our taste
is mighty proud of her
and expect more from
America ... But no
restaurants, particular-
more than Elizabeth's
ly those that charge
West Bloomfield par-
high prices and give lit-
ents, Gerrie and
tle back in return.
Arthur "Buddy" Soll-
'he other restaurant
ish, are of her.
was in a department
THEY LOOKED
store. It was very crowd-
all over for the ball ...
ed, but in spite of the
Thought it was lost or
lines, we were ordering
hit over the green ... Elizabeth Sollish of America.
The last place they thought of essarily true, and a restaurant our food in about 10 minutes,
looking was inside the cup.
should be judged on whether or which is what we were told
But there it was ... And after not, when you have finished your would happen.
"We ordered our food, paid for
25 years of duffing, Len Moss has meal, you feel this is the kind of
his first hole-in-one ... using a 3- place you would want to go back it, and it was brought to our table
by a very friendly waitress with
wood on the 170-yard 7th hole at to.
Glen Oaks Golf Course.
"There are not many places a great attitude.
"The food was good, well-pre-
Rounding out the foursome like this and because they rep-
with him in the excitement were resent status or a social scene, pared and moderately priced for
Dave Rosenthal, George Lerner we tend to overlook the impor- this type of upscale department
and Len Rosenblatt.
tant ingredients that make a fine store.

S